Step 1: Prepare the Chicken

• Season the chicken: Pat the chicken breasts dry with paper towels. Season both sides with salt, black pepper, garlic powder, and paprika.
• Sear the chicken: In a large skillet, heat olive oil and butter over medium-high heat.
• Add the chicken breasts and sear for 4-5 minutes per side, until golden brown and nearly cooked through. Remove the chicken and set it aside.

Step 2: Make the Boursin Cream Sauce

• Sauté garlic: In the same skillet, reduce heat to medium and add minced garlic. Cook for 30 seconds until fragrant.
• Deglaze the pan: Pour in chicken broth, scraping up any browned bits from the bottom of the pan.
• Add heavy cream and Boursin cheese: Stir in the heavy cream and crumble the Boursin cheese into the pan. Stir until the cheese melts and blends into a smooth, creamy sauce.
• Season the sauce: Add Italian seasoning, red pepper flakes, Dijon mustard, and Parmesan cheese. Simmer for 2-3 minutes to thicken slightly.

Step 3: Finish Cooking the Chicken

• Return the chicken to the skillet: Place the seared chicken back into the pan, spooning the sauce over each piece.
• Simmer: Cook for 5-7 more minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
• Adjust seasoning: Taste the sauce and adjust salt and pepper if needed.

Step 4: Serve & Garnish

• Sprinkle with fresh parsley and extra Parmesan cheese.
• Serve over pasta, rice, mashed potatoes, or roasted vegetables.
• Enjoy your creamy, indulgent Boursin Chicken!